The Dream of the 90's at Park Ivy?

Have you seen the Portlandia video "The Dream of the 90's is Alive in Portland?" Whenever I see it, I picture the 9th & 9th neighborhood circa 1996, particularly the crowd in and around the Coffee Garden and Park Ivy.

But Park Ivy Garden Cafe was more than a scene, and more than a restaurant. Besides the hipster clientele, the garden murals, the maze-like dining areas, the animal figurines as table markers, and the eclectic bulletin boards, there were the rumors. I remember hearing about the place being run by a cult, company-forced meditation and yoga practice, employees banned from alcohol and drugs, and employees forced to use psychedelic mushrooms to enhance spirit quests. Maybe it was apathetic of me, but I didn't care one way or another what was up behind the counter, because the food was AWESOME.

And the New Age-y vibe didn't scare anyone else away, either, as far as I could tell; the place was always hopping. It was the one vegetarian restaurant we had no problem taking omnivores to, since the wheat-meat "chicken" dishes made their menu welcoming to non-veg guests - even my in-laws liked the place.

So when they announced their imminent closure in 2000, the only thing that mitigated the pain was that they were selling cookbooks. I wouldn't have to live in a dystopian nightmare future without Park Ivy Lemon Rice Soup, the one thing that made Salt Lake's winters bearable!

Then, in 2012, a horrible thing happened. One day, I couldn't find my Park Ivy cookbook. So I did what any normal 21st century citizen would do - and Google failed me! Nowhere on the wide wide world of web could I find this cookbook, or any Park Ivy recipes for that matter. Luckily for me - and for you - the cookbook turned up. But this close call inspired me to make a record of the treasures within for posterity, and for myself in anticipation of the next time this happens. Please to enjoy this blog of the Park Ivy Garden Cafe Cookbook!

Friday, September 28, 2012

Veggie Chili

1 1/3 cups each Black, Red, and Pinto Beans
1 quart Water
1 1/3 tablespoons Kombu
2 12-oz. cans Diced Tomatoes
3/4 tablespoon Chili Powder
1/3 tablespoon Paprika
2/3 teaspoon Cumin
3 cloves fresh Garlic
2/3 cup Red Onion
1/2 teaspoon Onion Powder
1 1/3 tablespoons Tamari
1/3 bunch Cilantro
3/4 teaspoon Salt
1/4 teaspoon Black Pepper
Pinch Red Pepper
1/2 cup Whole Kernel Corn, Frozen
1/2 cup Jicama
1 cup Green Pepper

Wash beans and combine with water in a soup pot. Bring to a simmer, skim off foam, and add cut kombu. Simmer until beans are tender (about 2 hours). Add water if necessary, making sure beans are covered. Add tomatoes, green peppers, chili powder, paprika, cumin, fresh garlic, red onions, onion powder, tamari, and cilantro. Simmer until veggies are soft. Turn off heat. Add salt and both peppers, corn, and jicama.

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